Stuffed Cabbage Rolls

Bring a large pot of heavily salted water to the boil. Add bay leaves and cabbage and simmer for 4-5 minutes.

Remove pot from heat and let cool.

Remove cabbage and bay leaves with tongs and let drain on a tea towel. Reserve 2 cups of the cabbage liquid.

Heat oil in a large frying pan. Add onion and cook until soft. Add garlic and allspice and cook for another 30 seconds.

Add pork and cook until browned. Stir through parsley, rice, lemon juice and honey. Season well.

Choose 8 large cabbage leaves.

Roughly chop remaining cabbage and add to the mince mixture.

Cut away the large centre rib of the reserved cabbage leaves. Place about ½ cup of the mince mixture in the centre of a cabbage leaf. Fold over sides and roll up. Repeat with the rest of the mixture.

Pour half the tomato passata into the base of a frying pan with a lid. Place cabbage rolls on top and top with the remaining passata and reserved liquid. Simmer, covered, for 20 minutes.

Remove cover and simmer for a further 20 minutes or until cabbage is very tender, topping up with water if necessary.

Serve 3 rolls per person with a dollop of sour cream.

* If unavailable puree 2 tins of crushed tomatoes.